Preheat oven to 200. Cut bread slices into small cubes that are about 1/2-inch in size. Use serrated bread knife to cut easier.Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.Let them bake and harden for about 2 hours.Take them out and you can prepare bread pudding right away.
Preheat oven to 350 and lightly grease a 9x9 baking dish.
In a small sauce pot, over medium heat, combine eggnog, corn starch, cinnamon, vanilla extract and nutmeg (make sure to whisk in corn starch into cold eggnog). Cook, stirring often, until mixture warms and thickens. (12-15 minutes.)
Spread dried bread evenly into the prepared baking dish. Pour eggnog mixture over the bread, making sure to pour all over so the mixture spreads evenly. Press lightly and grate a little more nutmeg on top.
Bake for 35-45 minutes. You can check for doneness by touching in the center, if it feels firm to the touch and not squishy, it's cooked.
Preheat a small sauce pot over medium heat and add brandy. Simmer for just a few minutes to let alcohol cook out.
Add maple syrup, brown sugar and butter. Stir well and cook for a couple more minutes, until all smooth and sugar is melted.